Looking for a healthy bite? Here is an easy to make option for you. The base is quinoa seeds, considered one of the healthiest foods by experts globally. Chef Banedick Gomes of Market Café, New Delhi, has sent in this recipe along with yet another simple method of making the most of the popular semolina based traditional Mediterranean mix couscous.
Quinoa saladIngredients
50 gm boiled quinoa seeds
10 gm cucumber
10 gm bell pepper (red and yellow)
10 gm carrot
10 gm fresh tomato
10 gm green peas
5 gm basil leaf
5 gm mint leaf
5 gm parsley leaf
30 gm iceberg lettuce julienne (for the base)
For dressing
Olive oil, salt, crusted black paper, lime juice
Method
Take water in a pan and boil quinoa seeds for about 10 minutes. Strain and keep it for cooling. Take all fresh vegetables, diced into a bowl. Mix the juliennes of fresh herbs. Add the dressing. Also add the quinoa seeds.
In a plate, place iceberg lettuce juliennes for the salad base. Place the mix of vegetables and quinoa on top. Garnish it with chopped mint leaves. Serve.
Turkish Turlu with tomato celery brothIngredients
100 gm couscous
10 gm zucchini
10 gm carrot
10 gm bell pepper (red and yellow)
5 gm black olive
3 gm basil
50 gm tomato concasse
5 gm garlic
20 ml olive oil
1/2 tsp salt
1/2 tsp paprika powder
5 gm mint leaves
10 gms boiled chickpeas
For tomato celery broth
50 gm tomato concasse
3 gm basil
5 gm celery stick
5 gm paprika powder
Method
Take water in a pan, add couscous, olive oil, salt and pepper. Boil for 10 minutes. Strain and keep it for cooling. Cut all the vegetables into small cubes. Take oil in a pan, add garlic and all vegetables. Saute well and add tomato concasse.
In another pan, add tomato concasse and water. Add celery stick and basil. Boil it for some time and let the celery give its flavour to the broth. In a plate, place boiled couscous, place pan roasted vegetables, black olives and mint leaves and boiled chick peas for garnish.
Serve hot tomato celery broth in a bowl on the side.
